BHA & BHT Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a celebration of late-summer abundance — jewel-toned figs, sun-ripened peaches, and peppery arugula all coming together in one stunning bowl. The homemade apple cider vinaigrette is where the magic really happens: a quick whisk of vinegar, honey, ginger, and turmeric creates a bright, lightly spiced dressing that ties every element together beautifully. Because every single ingredient here is whole and unprocessed, you never have to second-guess what's actually in your food — no packaged dressings, no shelf-stable shortcuts, no synthetic preservatives hiding in the fine print. Torn fresh mint and basil add an herby lift that makes the whole thing feel almost impossibly fresh, while a pinch of flaky sea salt at the end pulls all the sweetness into focus. It comes together in just a few minutes of whisking and tossing, which makes it perfect for a weeknight dinner or an impressive addition to a weekend spread. Serve it immediately so the arugula stays lively and the fruit holds its gorgeous shape.
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Learn more →Ingredients
4 servings
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For the salad
- 8 fresh figs, stemmed and quartered
- 2 ripe peaches or nectarines, pitted and sliced
- 5 oz arugula (about 5 lightly packed cups)
- ¼ small red onion, very thinly sliced
- ¼ cup fresh mint leaves, torn
- ¼ cup fresh basil leaves, torn
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, ground ginger, ground turmeric, and fine sea salt until the honey is fully dissolved. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
- 2
Add the arugula, red onion, mint, and basil to a large salad bowl. Drizzle about two-thirds of the vinaigrette over the greens and toss gently until every leaf is lightly coated.
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